Seeking dense frosted brownie recipe
I've never been very happy with the brownies I make at home. They've always lacked a certain something. Just the other day, we were at a reception at the local university and they served what I have been searching for: a dense, fudgy (but not candylike) brownie with chocolate frosting. These kinds of brownies are great cold, and often have walnuts in them (the only time I like nuts in my brownies). It is unlikely that I'd be able to procure the recipe from the reception, so, barring that, does anyone have a recipe for such a brownie that they'd be willing to share?
(My brownie quest was exacerbated by watching "The Secret Life of...Brownies" on Food Network last night. After watching that, I needed me some brownies, and bad!)
There are cooks and there are bakers. I fall into the first category, but have found the recipe on the back of the Ghirardelli Ground Chocolate canister to be foolproof and idiot-proof even for non-bakers. If you use the smaller pan, it yields a fudgy, dense brownie. Don't like nuts in my brownies, so I leave them out.
Sorry - no idea about frosting; there may be a recipe for that, too.
These aren't exactly frosted, they're more...glazed, but anyway, they are dense and fudgey.
(written for a friend, you can ignore(or not) the last bit about how I modified these and made two different kinds of brownies at once for a party)
6 oz bittersweet chocolate
2 oz unsweet chocolate
1 1/2 sticks butter
1 ½ cups sugar
2 teaspoons vanilla
1 teaspoon salt
1 cup flour
1 cup chocolate chips or chopped semisweet chocolate (optional)
Melt the chocolate with the butter, then cool to lukewarm. Stir in the sugar and vanilla, then beat in the eggs one at a time. Add the salt and flour, finally the chocolate chips.
Pour in a well buttered and floured 13X9 pan. Bake at 350 for 25-30 minutes. A tester in the middle should come out w/ some wet crumbs still attached, but it should be reasonably set up.
4 oz semi sweet choc, chopped
2/3 cup cream
Heat cream just until it simmers, pour over chocolate and stir until its smooth. Let it cool to lukewarm (but not cold!) before you spread it on the cooled brownies.
What I did for the party:
If I remember correctly, I made 1 ½ times the brownie recipe, then poured about 2/3 in a 13X9 pan and swirled in the peanut butter goo (cant remember exactly, I think it was pb, powdered sugar, and some milk). Then with the remaining 1/3 I lined a 9X9 pan w/ tinfoil before butter and flouring. Only poured brownie about ¾ inch deep. Watched carefully to shorten bake time. After cooing for 30-45 min, I lifted them out of the pan by the tinfoil (necessary in order to cut the tiny pieces neatly) Pour the ganache over the brownie and smooth (excellent chance to use your offset spatula here). Chill completely, Then run a large knife under hot water, wipe the blade, and cut in tiny squares. Keep running the blade under hot water whenever goo sticks to it and it stops cutting cleanly.
Decorate w/ small curls of orange zest (you need one of those hand-held zesters w/ holes).
Thanks--I tried the Fudgy Brownie recipe from King Arthur Flour and I like it a lot--chilling the brownies afterwards worked well (although they were still delicious hot from the pan). It's a thicknes proportion that may be what I am searching for. I think I may try baking them in a smaller pan to get the depth. And while ganache is delicious, I want that creepy professional bakery frosting that is primarily butter (or shortening) and powdered sugar with chocolate melted into it. It isn't sophisticated, but it sure is good.
The "Perfectly Chocolate" frosting recipe from Hershey's is exactly the type of icing you seek.
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
Growing up, we used to make something called Texas Sheet Cake, which was a brownie made in a jelly roll pan and frosted while warm. I don't know that I ever made it myself, but this link sounds about how I remember it. While it wouldn't provide a thickness, if that's what you're looking for, it might provide some inspiration.